Chinese-Style Braised Short Rib

10 mins Prep Time

4 hours 0 mins Cook Time

Written By

Nadia Boachie

Short ribs are a versatile cut of meat. My favourite way to cook and eat beef short ribs are braised Chinese-style. The short ribs are tender with a sticky and sweet glaze and are perfect with rice and veggies on the side. If you have your ingredients ready to go, the rest is relatively easy! You are more or less browning the ingredients, combining in a crockpot or dutch oven and allowing everything to cook for hours until the flavours have melded beautifully together. This short rib recipe is one you will return to over and over, and it will please whoever finds their way to your dinner table!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Chinese-Style Braised Short Rib

3 lbs English-cut bone-in short ribs (thick and cut into cubes)
3 tablespoons all purpose flour
2 tablespoons olive oil
2 cloves of garlic, smashed
1/4 cup soy sauce
1 tablespoon sesame oil
1/4 cup hoisin sauce
1/2 cup rice wine vinegar
1/4 cup brown sugar
2 cups of stock or water
1 stub of ginger, thumb size, crushed
2 pods of star anise
Kosher salt
2 green onions (pale green part) thinly sliced for garnish
Cooked white or brown rice, to serve
Preferred vegetables to serve (optional)
Freshly ground black pepper

Directions

Chinese-Style Braised Short Rib

15 Steps

Step 1

Preheat oven to 375˚F. You will need a frying pan, baking tray and a dutch oven, crock pot or a deep stovetop pot.
Step 2

In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, sesame oil and stock/water until combined. Set aside.
Step 3

Season short ribs with salt and pepper and coat with flour.
Step 4

In a frying pan over medium-high heat, warm oil.
Step 5

Add garlic, ginger and star anise to frying pan and cook, stirring until fragrant, about 5 minutes. Remove and set aside.
Step 6

Working in batches, add the flour coated short ribs and sear in the frying pan until all sides are browned. Remove ribs to a plate and set aside.
Step 7

Place garlic, ginger and spices into a crock pot, dutch oven or stovetop pot.
Step 8

If using a crock pot: put all ingredients (spices, wet ingredients, seared beef) into crock pot, turn on low and cook for ~4-6 hours or turn to high and cook for ~3-4 hours until the sauce has reduced and beef is tender.
Step 9

If using a dutch oven, or deep stovetop pot: stir in combined mixture of soy sauce, rice wine, hoisin sauce, sesame oil, sugar and water/stock and bring to a boil.
Step 10

Return ribs to pan and bring to a simmer for about 10 minutes.
Step 11

If using a dutch oven: cover and transfer to oven to cook (reduce oven to 325˚F), turning occasionally, until meat pulls easily with your fork, about 2 hours. If using deep stovetop pot: turn element to low heat and simmer for ~2 hours, watching for tenderness of meat and liquid level in case short ribs need more or less time.
Step 12

Once tender, transfer the ribs to a platter and cover to keep warm.
Step 13

For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
Step 14

Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
Step 15

Divide the ribs among individual plates with rice and other veggies, spoon the glaze over the ribs and garnish with green onion.